TEQUILA CHEESE SMOTHERED PORK SANDWICH

TEQUILA CHEESE SMOTHERED PORK SANDWICH
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INGREDIENTS:

LIME PICKLED RED ONIONS & PORK:

1/2 Cup half-moon sliced red onions
1/4 Cup fresh lime juice
1/2 Tbsp. Kosher salt
1/4 lb. boneless pork chop
1 Tbsp. lime juice
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/2 Tbsp. olive oil

CHEESE & SANDWICH:

1/2 Tbsp. olive oil
2 Tbsp. chopped white onion
1 medium garlic clove, minced
1 Tbsp. chopped pickled jalapeños
2 Tbsp. diced tomato
1/8 tsp. ground white pepper
2 Tbsp. Supremo® Mexican Style Crema from V&V SUPREMO®
7 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
2 Tbsp. unsalted butter, at room temperature
4 slices Texas toast bread
2 Tbsp. Lime Pickled Red Onions
2 Tbsp. chopped pickled jalapeños
2 Tbsp. chicharrons

GARNISH:

2 Tbsp. chopped cilantro
2 Tbsp. chicharrons
lime wedge

Method of Preparation

  1. FOR THE LIME PICKLED RED ONION: Place sliced onion in a bowl, add lime and salt. Stir to mix well. Let sit for 15 minutes. Drain onions and set aside.
  2. FOR THE PORK CHOP: Season each side of the pork chop with lime juice, salt, black pepper, onion, and garlic powder. Set aside.
  3. Preheat a pan for 1 minute over medium heat. Add ½ Tbsp. oil and heat for 1 minute. Place pork chop in the pan. Cook for 3 minutes on one side. Flip pork chop. Cover the pan with a tight-fitting lid and continue to cook for 3 more minutes. Remove from the pan and cut into small bite-size pieces. Divide meat into 2 portions. Keep warm and set aside.
  4. FOR THE TEQUILA FUNDIDO: Preheat small nonstick pan with olive oil for 1 minute over medium heat, sauté onion for 1 minute. Add garlic and sauté for 30 seconds. Mix in tomato, pickled jalapeño, white pepper, Mexican Crema, and 3 oz. Shredded Chihuahua® Quesadilla Cheese. Mix well and cook for 4 minutes, stirring constantly until melted. Stir in Tequila and turn heat to low. Continue to cook for 8 minutes. Keep warm, and set aside.
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